As someone who creates homemade pizza from scratch for over 25 years I will say this pizza thing can become quite the obsession for many of us. I recently started to incorporate and experiment with sourdough fermentation principles. One little tip or trick I developed which we like is just before sliding into the oven ( I bake on a pizza stone ) is to brush the outside crust rim with salt water and sprinkle more of your favorite salt over that wetted rim area. The added moisture will cause your outside crust nice to bake extra crunchy and crackly and sorta pretzel like. 🍕🍕👍
I make homemade pizza once a month. I have a cast iron pizza pan (12") and cheap metal pizza pan (15"). I coat each pan with olive oil and then sprinkle corn meal over that. Then, rather than rolling out my dough, I coat my hands with olive oil and hand press my dough until it covers the entire pan. Olive oil is good for your skin and I am not very adept at rolling out round shapes. But I'm very good at pressing out my pizza dough by hand. BTW- Lodge (cast iron kitchen ware makers) sells a 15" pizza pan. That's on my Christmas list 😅!
I just made 3 pizzas as promised after leaving the dough in the fridge for 24 hours. 2 crusts baked "blind" for the freezer. I used the cast iron method and the crust was perfect and sliced easily. Thank you Anja ❤
Liebe Anja, Pizzaboden in einer Gusseisenpfanne wollte ich schon seit Längerem mal ausprobieren! Nun, mit deiner super Anleitung kann ja nix mehr schief gehen ;-) Danke für dein Video und herzliche Grüße, wie immer aus Norddeutschland, Milka
Hallo Milka, das freut mich so riesig, daß Dir dieses Rezept gefällt - und genau zum richtigen Zeitpunkt kommt! Viel Spaß beim Backen und Guten Appetit wünscht Dir 💛 Anja
Hi Leslie, it makes me so happy that you like this recipe! As for the sourdough starter, I hope you know how to find my video on it!?!? Thank you for your sweet comment and happy baking 💛🍕💛 ~ Anja
While I haven't tried it myself, I think you could use baking soda and baking powder. I am adding a small amount of yeast to get more reliable results. Sourdough is actually a culture of yeasts and beneficial bacteria. Hope this helps and happy baking 😊 ~Anja
How would you recommend achieving a crust that has more of the traditional sourdough airy crumb? This is seen mostly on the edge of the crust. Is it achieved by just making the edge a bit thicker? Or should the dough rise more? Thanks in advance for your response.
Hi Debbie, I am so glad you're enjoying my videos!! When I started out I used the free iMovie and eventually upgraded to Final Cut Pro X. Hope this helps and enjoy your YT journey 💛 ~ Anja
You can check out my full blog post here to learn more about a sourdough starter: ourgabledhome.com/how-to-make-your-own-sourdough-starter-from-scratch/😊 ~ Anja
As someone who creates homemade pizza from scratch for over 25 years I will say this pizza thing can become quite the obsession for many of us. I recently started to incorporate and experiment with sourdough fermentation principles. One little tip or trick I developed which we like is just before sliding into the oven ( I bake on a pizza stone ) is to brush the outside crust rim with salt water and sprinkle more of your favorite salt over that wetted rim area. The added moisture will cause your outside crust nice to bake extra crunchy and crackly and sorta pretzel like. 🍕🍕👍
Adding salt to the outer crust sounds great! Thank you so much for sharing and commenting 😊 ~ Anja
I make homemade pizza once a month. I have a cast iron pizza pan (12") and cheap metal pizza pan (15"). I coat each pan with olive oil and then sprinkle corn meal over that. Then, rather than rolling out my dough, I coat my hands with olive oil and hand press my dough until it covers the entire pan. Olive oil is good for your skin and I am not very adept at rolling out round shapes. But I'm very good at pressing out my pizza dough by hand.
BTW- Lodge (cast iron kitchen ware makers) sells a 15" pizza pan. That's on my Christmas list 😅!
Nice! And yes, why not press your dough and moisturize your hands at the same time, right? Thank you so much for sharing 😊 ~ Anja
I just made 3 pizzas as promised after leaving the dough in the fridge for 24 hours. 2 crusts baked "blind" for the freezer. I used the cast iron method and the crust was perfect and sliced easily. Thank you Anja ❤
Yes, this method works 100% with GF starter ~ Anja
Looks so good❤ Simple, clean pizza, not overloaded with too much to ruin the taste is always the best.
So true!
That onions and goat cheese! 😍👊
Wonderful!!!! I'll be making pizza this weekend. Can't wait!
Yay, Kathy!! I am so glad you like this recipe! Happy baking 🍕😊 ~ Anja
Liebe Anja,
Pizzaboden in einer Gusseisenpfanne wollte ich schon seit Längerem mal ausprobieren!
Nun, mit deiner super Anleitung kann ja nix mehr schief gehen ;-)
Danke für dein Video und herzliche Grüße, wie immer aus Norddeutschland,
Milka
Hallo Milka, das freut mich so riesig, daß Dir dieses Rezept gefällt - und genau zum richtigen Zeitpunkt kommt! Viel Spaß beim Backen und Guten Appetit wünscht Dir 💛 Anja
Love love this❤️
Thank you for this recipe. It’s so easy, I’ll definitely try this❤
What a delight to have found your channel!!
Made this recipe & it was so good. Thank you so much,!
Yay, welcome!! It makes me so happy to hear you liked this sourdough pizza 🍕💛 ~ Anja
All those look delicious. Thank you for sharing with us. I can't wait to give these a try.
Thank you so much, Laurie! I am glad you enjoyed these recipes 🍕💛😊~ Anja
Oh, those look so good!!!!! Thanks for sharing! God's blessings 🙏 . Haven't made my own sour dough starter, but plan to someday!!
Hi Leslie, it makes me so happy that you like this recipe! As for the sourdough starter, I hope you know how to find my video on it!?!? Thank you for your sweet comment and happy baking 💛🍕💛 ~ Anja
Thank you Anja, this looks super delicious.
Yay, Patricia, thank you so much! So happy you like this recipe 🍕😊💛
That looks delicious! Just might have to try it!
Thank you, Michele!! It is delicious (my family wasn't complaining about having to eat a lot of pizza in the process ...) 💛 ~ Anja
Thanks, those look so yummy!
Yay! I am so glad you enjoyed this video 😊 ~ Anja
Loved this Video Anja TY!! I make Pizzas every Friday night and I can't wait to try the two bonus pies! Ciao ;)
Yay! I am so glad you like this recipe!! Thank you so much for your sweet comment and Happy Pizza Night 🍕💛 ~ Anja
They look so delicious!! Thank you 😊
Hi Karel, I am so glad you like this recipe and thank you for commenting 🍕💛😊~ Anja
All the pizzas look so good😁
Aww ... thank you so much, Ellen! I am so glad you like my pizzas 🍕💛😊~ Anja
Yummy!!
Thanks I have some sour dough starter in my fridge and need to use it.
Hi Laura, sounds like you're already half way there 😬. Happy making and baking 🍕💛😊~ Anja
May we substitute baking soda and baking powder for yeast. In fact I thought sour dough does not contain yeast.
I am wondering the same thing, true sourdough doesn't need yeast. Since there is sourdough starter in the dough, is the addition of yeast necessary?
While I haven't tried it myself, I think you could use baking soda and baking powder. I am adding a small amount of yeast to get more reliable results. Sourdough is actually a culture of yeasts and beneficial bacteria. Hope this helps and happy baking 😊 ~Anja
You do not need the yeast but I like to add it for "insurance". Sourdough naturally contains yeast cultures. Hope this helps 😊 ~ Anja
How would you recommend achieving a crust that has more of the traditional sourdough airy crumb? This is seen mostly on the edge of the crust. Is it achieved by just making the edge a bit thicker? Or should the dough rise more? Thanks in advance for your response.
Yes, you can make the crust thicker!
Hi Anya, I just love this pizza crust recipe! I was wondering if part of the dough could be frozen in a ball then baked later?
Nice, I am so glad to hear that! Yes, you can freeze dough balls or better bake a blind crust and freeze that 😊 ~ Anja
Thank you for taking the time to reply, and sorry I spelled your name wrong.
I love your videos. I am just beginning a channel of my own and wonder what program you use for editing your videos?😊
Hi Debbie, I am so glad you're enjoying my videos!! When I started out I used the free iMovie and eventually upgraded to Final Cut Pro X. Hope this helps and enjoy your YT journey 💛 ~ Anja
All very well ? But what is sour dough starter ? I’m so unsure ? I need to make sour dough starter first ?
You can check out my full blog post here to learn more about a sourdough starter: ourgabledhome.com/how-to-make-your-own-sourdough-starter-from-scratch/😊 ~ Anja
I use 00 flour and bread flour for pizza dough, can I still use my sour dough starter?
Yes, absolutely!
Do you make your own pizza sauce?
Yes, most of the time I do ~ Anja
@@OurGabledHomecould I get your recipe please
Can you freeze an extra dough ball for later?
Hi Steven, yes, you can! Or you bake it blind and freeze the crust without toppings. Hope this helps 😊 ~ Anja